Swiss-Style Veal and Mushrooms recipe
All Recipes Best Recipe Trusted Brands: Recipes and Tips Swanson®Ingredients
- 1 ¾ cups Swanson® Chicken Stock 1 (10.75 ounce) can Campbell's® Condensed Cream of Potato Soup 1 teaspoon dried thyme leaves, crushed 1 ½ pounds veal for stew 1 (8 ounce) package sliced mushrooms 8 green onions, sliced 2 tablespoons all-purpose flour ¼ cup water 1 cup shredded Swiss cheese Hot cooked egg noodles Freshly ground black pepper
Nutrition Info
- 651.2 caloriescarbohydrate: 59.9 gcholesterol: 227.8 mgfat: 21.4 gfiber: 4.9 gprotein: 53.1 gsaturatedFat: 9.5 gservingSize: -sodium: 1002.6 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Swiss-Style Veal and Mushrooms
Directions
-
Stir the stock, soup, thyme, veal, mushrooms and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the veal is fork-tender.
Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Turn the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.
Stir in the cheese. Serve over the noodles. Season with the black pepper.